This creamy lobster Newburg is served with rice. Add a salad and crusty rolls for a special and satisfying meal.
Lobster Newburg dates back to the year 1876. Ben Wenberg, a sea captain, gave the recipe to Chef Charles Ranhofer of Delmonico's Restaurant in New York City. It was called "lobster a la Wenberg" until Wenberg and the restaurant had a falling-out of some kind. It was temporarily removed from the menu at that time, but because it was so popular with customers, it returned to the menu with a new name, "lobster a la Newberg." By the late 1800s, the spelling had changed to "Newburg."
In the top of a double boiler directly over heat source, melt butter; remove from heat. Add flour, stirring until smooth. Stir in salt, nutmeg, and paprika.
Gradually stir in cream. Put back on heat; bring to a boil, stirring constantly. Reduce heat and simmer, stirring, for 3 minutes longer.
Stir a little of the hot mixture into the beaten egg yolks, then pour back into the pan.
Place top of double boiler over a pan of hot water over medium-low heat.
Add lobster to the sauce, cooking and stirring until mixture is thickened and lobster is heated through, about 10 minutes.
Stir in the sherry.
Serve over hot cooked rice and garnish with chopped fresh parsley.
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